In a medium-sized bowl, gently combine the oysters with egg whites. Add the Oyster Dredge to a large bowl; toss the oysters in the Oyster Dredge and coat evenly, shaking off any excess.

Heat 2 inches of canola oil to 360ºF in a heavy-bottomed skillet over medium-high heat. Carefully drop the oysters, one at a time, into the oil and fry until golden in color, about 1 to 2 minutes, turning if necessary. The oysters should be crispy on the outside but still juicy on the inside. With a slotted spoon, remove the oysters carefully and drain on paper towel-lined trays. Sprinkle the hot oysters with salt.

Serve the oysters atop a dollop of MOPHO Mayo, drizzle with Pickled Blue Cheese Vinaigrette and garnish with radish slices and small basil and mint leaves.

In a medium saucepan over medium heat, toast the garlic, ginger and fresh chili in one tablespoon of the canola oil until fragrant, about 2 minutes.

Add the soy sauce, rice wine vinegar, and fish sauce and cook for another 2 minutes. Remove from heat.

Once the mixture has reached room temperature, whisk in the remaining canola oil, Korean red pepper flake, minced onion and minced radish. Season to taste with sesame oil, fresh grated ginger and a little more fish sauce and vinegar if desired.

Once the vinaigrette is completely cooled, add the crumbled blue cheese and marinate overnight in the refrigerator.